Recipe for Lumpiang Ubod With Tuna


2 (184-gms.) tuna chunks in oil
1 tbsp. garlic, minced
1 med. onion, chopped
1/2 cup shrimps, chopped
1 cup garbanzos
1 cup Baguio beans, sliced
2 cups ubod, cut into strips
1 cup carrots, cut into strips
2 tbsps. patis
1/2 tsp. pepper

4 eggs, separated
1 cup cornstarch
2 cups water

Brown sauce:
1/2 cup brown sugar
1/2 cup soy sauce
1 cup water
1/4 cup + 2 tbsps. cornstarch dissolved in 1/2 cup water
1 tbsp. garlic, chopped
1/4 cup peanuts, chopped


Using oil from tuna, sauté garlic and onions until soft. Add shrimps and beans, garbanzos, ubod, carrots and tuna. Cook for 2 minutes. Add patis and pepper. Set aside to cool.

To make wrapper: Beat eggwhites until frothy. Add yolks and beat to blend. Stir in cornstarch dissolved in water. Cook in non-stick pan.

To make brown sauce: Combine brown sugar, soy sauce, water and cornstarch dissolved in water. Cook until thick. Add garlic and peanuts.

To assemble: Fill each wrapper with prepared filling, fold to secure. Serve with sauce. (Makes 12 servings)

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